CHEESY BUTTER CHICKEN PASTA

CHEESY BUTTER CHICKEN PASTA – PRESSURE COOKER

INGREDIENTS
2 CUPS UNCOOKED PASTA
1 CHICKEN BREAST, CHOPPED
1 TBSP BUTTER OR GHEE
1 MEDIUM ONION, CHOPPED
1 TBSP GARLIC, MINCED
1 TBSP GINGER, MINCED
3 CLOVES
2 GREEN CARDAMOM PODS, CRACKED
1 TSP CUMIN POWDER
1 1/2 CUP TOMATOES
1 TBSP TOMATO PUREE
1 TBSP PLAIN YOGURT
1 TSP SALT
1/2 TSP RED CHILI POWDER
1/2 TSP GROUND TURMERIC
150ML CREAM
BUNCH OF FRESH CORIANDER, CHOPPED
2 CUPS WATER
1 CUP GRATED MOZZARELLA OR MARBLE CHEESE
SALT AND PEPPER TO TASTE

DIRECTIONS

1. BLEND TOMATOES, TURMERIC, CHILI POWDER, SALT, GARLIC, GINGER AND CUMIN INTO A SAUCE.
2. MELT BUTTER/GHEE IN PRESSURE COOKER ON MEDIUM-HIGH HEAT. ADD CHICKEN AND COOK FOR 4-5 MINUTES, UNTIL CHICKEN IS WHITE. ADD CLOVES, CARDAMOM PODS AND ONION AND STIR.
3. ADD BLENDED TOMATO SAUCE AND STIR WELL. SEAL PRESSURE COOKER WITH LID AND COOK ON MEDIUM-HIGH HEAT FOR 2-3 WHISTLES. REMOVE ‘ANCHOR’ FROM PRESSURE COOKER AND ALLOW STEAM TO ESCAPE UNTIL IT STOPS.
4. ADD CORIANDER AND STIR. ADD YOGURT AND TOMATO PASTE AND STIR. ADD CREAM AND STIR.
5. ADD BUTTER CHICKEN, UNCOOKED PASTA AND WATER TO A PAN. MIX WELL. COVER PAN WITH LID, BRING TO A BOIL THEN LOWER HEAT TO LOW AND LET SIMMER FOR 15 MINUTES.
6. ADD GRATED CHEESE AD MIX WELL. ADD SALT AND PEPPER TO TASTE AND MIX WELL. REMOVE PAN FROM HEAT. COVER AND LET IT STAND FOR 5 MINUTES. STIR AND SERVE.

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